A friend of mine from New York recently emailed me this recipe. She wrote: “Thought of you the other night. We made a delish dairy-free, sugar-free banana ‘ice cream’ with a bit of chopped salty almonds and maple syrup on top!! Yum-yum for sure. Gwyneth Paltrow recipe (of all things! I know) but it was actually super tasty.”
It’s definitely my kind of recipe and the best part is that it doesn’t require an ice cream maker! Thank you, Lori!
I already played around with this recipe so please feel free to do the same and comment if you came up with something good.
- You can make the ice cream with one type of nut or more, or without nuts.
- You can add espresso, cardamom or scrape a vanilla bean.
- Instead of agave you can add maple syrup or 2 medjool date (soaked in water for 2-5 minutes), which will add a sweet-sticky bites.
- 3 ripe bananas
- ¾ cup roasted hazelnuts (and/or almonds, pistachios)
- ½ teaspoon cinnamon
- 1/4 tablespoon agave or maple syrup or 1 medjool date
- Pinch of salt
- Peel and slice the bananas and put them in a freezing bag or container. Put in the freezer overnight or until they are frozen (minimum 4 hours).
- 1) with the nuts mixed in with ice cream.
- 2) or to crush them and sprinkle them over.
- remove the frozen bananas from the freezer and put them in a food processor. Add the rest of the ingredients and pulse. Every now and then scrape down the sides with a spatula. Pulse until the mixture has the texture of a soft-serve ice cream. Put the ice cream in a container and freeze up to two weeks.
- To toast the hazelnuts, simply put them on a baking tray in a 300°F preheated oven for 5 minutes or put them in a skillet over low heat. Let them cool then peel them by rubbing handfuls of them with your hands.